I helped launch this brand new pub with the help of the owners. The food concept was kushiyaki (a style of Japanese barbeque) which I had to learn. I created the menu and cultivated new relationships with suppliers. I furnished the kitchen will all new equipment, hired staff and trained front and back of house staff. Since its inception, 95% of the pubs Google reviews have been 5 stars and we achieved a 5 Food Hygiene rating

• Maintaining a high standard of hygiene and cleanliness within the kitchen• Ensuring all daily systems are in use i.e. Prep Sheets, Temp Checks in accordance with Perry Scott Nash• Ordering stock from our suppliers• Ensuring food stock is stored, labelled and rotated correctly• Correct handling and storage of food as per Health & Safety Regulations• Ensure that any a safe working environment is maintained at all times, reporting any hazards to line management immediately• Ensuring correct quantities are available for the days needs• Maintaining portion control• Preparing food orders as quickly as possible whilst adhering to specifications• Ensuring that food is served at the correct temperature• Communicating with restaurant staff to monitor customer progress during the meal• Reporting any faults/defects to Head Chef or Manager• Ensuring excellent customer service• Preforming any other tasks as directed by the Head Chef / Manager

Ran one of the branches of this award-winning burger restaurants

Learnt all about a new cuisine, Vietnamese. Ran all aspects of the business: managed stock levels; prepared and served the food, managed supplier relationships, trained new staff, on-site catering on multiple locations.

I managed my own schedule, working with clients all over London in different roles. This job really opened my eyes to all different aspects of the catering and chef world. The experience I gained of working autonomously, delivering high quality work to a multitude of clients is invaluable.

Developed skill as operating as part of a team in a large brigade of chefs. Learned to work multiple sections including breakfast chef, grill section, cold and hot sections.

• Heading up a team of 4 sales executives• Helping train and manage my team in cold calling technique and proposal writing• Supporting my team in achieving their monthly targets through conference calling and meeting with their prospective clients to close deals• Reporting my teams’ KPI’s to my Sales Director